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Thanks for posting this Lucky. Would be
interested in next years taste tests, if you get the results again.
Mark
KS
----- Original Message -----
From:
Lucky Pittman
Sent: Friday, October 10, 2008 9:40
AM
Subject: [NAFEX] Fwd: Results of the
Pawpaw Variety Taste Test at the 2008 Pawpaw Workshop....
I received the following from Kirk Pomper earlier this
week.
The Word format chart didn't convert well to whatever text format my
email program uses, but hopefully you make the transition - if not, email me
or Dr. Pomper directly, and I'm sure he'll be glad for you to receive it as a
Word attachment.
Hello!
I have attached a summary of the pawpaw tasting
event that was held at the 2008 Pawpaw Workshop that was sponsored by The
Kentucky State University Land Grant Program, the Ohio Pawpaw Growers
Association, and the PawPaw Foundation. Please feel free to contact me if
you have any
questions.
Thanks!
Kirk
*****************************************************************************
Kirk
W. Pomper, Ph.D.
KSU Principal Investigator of
Horticulture
Curator-USDA-National Clonal Germplasm Repository for
Pawpaw
Adjunct Associate Professor of Horticulture-University of
Kentucky
129 Atwood Research Facility
Kentucky State
University
Frankfort, KY 40601
Phone: 502-597-5942
Fax:
502-597-6381
EmailL kirk.pomper@kysu.edu
Learn about
our pawpaw and blackberry work
at our website at: http://www.pawpaw.kysu.edu
*****************************************************************************
>
Results of the Pawpaw Variety Taste Test at the 2008
Pawpaw Workshop
By Kirk W. Pomper
Principal Investigator of
Horticulture-Kentucky State University
The Kentucky State
University Land Grant Program, the Ohio Pawpaw Growers Association, and the
PawPaw Foundation held a Pawpaw Workshop on Saturday, September 6, 2008 at the
Kentucky State University Research and Demonstration Farm in Frankfort,
Kentucky. Eighty-seven people attended the workshop to share information about
the production and uses of pawpaw. There were poster and oral presentations
concerning progress in pawpaw variety trials, management of orchards, storing
and handling fruit, the nutritional value of the fruit, marketing pawpaw, and
tours of the KSU orchards.
A pawpaw variety taste test was also held at
the Pawpaw Workshop. Ripe fruit (soft) were hand harvested in the KSU orchards
two days before the tasting event and were kept at room temperature to fully
ripen the fruit prior to the taste test. This was a blind test; the
participants did not know which pawpaw variety they tasted. An evaluation
sheet was handed out to the participants and slices of the pawpaw varieties
(which were only labeled with a number and not the variety) were available in
small cups on a table. Sixteen pawpaw selections were included in the tasting.
Eight selections were offered in the morning and eight more in the afternoon.
Participants were not required to taste all the selections; therefore, some
people may have only tasted a subset of the selections. The selections 10-35
and 3-21 are advanced selections from the PawPaw Foundation breeding effort
and G9-108 and Jeremys Gold are KSU selections. The results were tabulated at
the end of the tasting event. Here are the
results:
Flavor
Selection
1
Awful
2
Poor
3
Fair
4 Good
5 Excellent
Average
rating
Melon
aftertaste
Bitter aftertaste
Allegheny
0
0
4
19
23
4.41
9
2
G9-108
0
0
6
12
22
4.40
10
2
10-35
0
0
4
19
19
4.36
10
3
Shenandoah
0
0
7
16
16
4.23
12
7
NC-1
0
2
5
16
15
4.16
9
4
Potomac
0
0
6
22
12
4.15
10
5
Taytwo
1
1
4
24
13
4.09
9
12
Susquehanna
0
1
13
13
16
4.02
10
8
Wabash
1
0
11
19
14
4.00
10
6
Sunflower
0
2
10
16
13
3.98
7
8
Overleese
0
2
15
15
11
3.81
15
5
Wilson
0
4
11
18
8
3.73
7
9
Jeremys
Gold
0
6
13
19
6
3.57
7
16
3-21
1
4
13
21
4
3.53
2
13
PA
Golden
2
4
18
11
7
3.40
8
12
Mitchell
1
16
12
12
3
3.00
3
15
The
number of people giving a rating for a pawpaw selection from awful to
excellent (1 to 5) is listed in each column. The tasting results must be
viewed with caution. The tasting was not held under controlled conditions (not
everyone tasted every selection, color of the pulp was not adjusted for the
taster so that it was not a factor with red or other color of light, many
cultivars were provided, and the tasting was conducted without asking
participants to cleanse the palate between samples) and it is likely that
there was some variation in ripeness of the samples for each selection
provided. However, there are some interesting trends in the tasting data
giving us a snapshot in time of what people tend to like in pawpaw cultivars.
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